Rainbow Couscous & Sultana Salad
Preparation 20 Minutes
Cook 5 Minutes
Serves 4-6
Method
In a small saucepan, bring water and salt just to the boil. Add couscous and stir once. Cover pan, remove from heat and set aside 10 mins, until water is absorbed.
Combine all dressing ingredients in a jar and shake well.
Fluff couscous with a fork and transfer to a large bowl. Add sultanas, chickpeas, veggies, herbs, and onions, and tosswell.
Drizzle salad with half of the dressing and toss again. Season to taste with salt and pepper if desired. Sprinkle salad withwalnuts and feta. Serve with remaining dressing.
Tips
- Store salad in a covered container in the fridge, for up to three days.
- Couscous can be substituted with cooked and cooled quinoa, if preferred
Ingredients
1 cup dry couscous
1 cup water or stock
1/4 tsp salt
180g Sunbeam Sultanas
2 tins chickpeas, rinsed and drained
2 Lebanese cucumbers, diced
1 medium red capsicum, diced
2 cups thinly sliced red cabbage
1 large carrot, coarsely grated
1 cup loosely packed fresh herbs, roughly chopped
2 green onions, thinly sliced
60 g Sunbeam Walnuts, toasted and roughly chopped
1/2 cup crumbled feta, optional
DRESSING
1/3 cup olive oil
1/3 cup fresh lemon juice
1 tsp honey
1/2 tsp smoked paprika
1/4 tsp salt
1 clove garlic, crushed
Recipe Collection
Turmeric Chicken Curry
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Heat oil in a frying pan. Add onion, ginger and garlic, cooking over low heat for 4-5 minutes until tender. Stir in spices and cook a further minute.
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Add coconut milk, chicken and almond meal to pan. Simmer over a low heat partially covered until chicken is cooked through.
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Serve curry sprinkled with flaked almonds, tomatoes and coriander. Accompany with rice and cucumber.
Granola Bar
Preheat oven to 160°C.
- Grease and line an 18cm x 28cm slice pan with baking paper.
- Combine all dry ingredients in a bowl.
- Mix melted butter and honey together and stir into dry ingredients
- Press mixture firmly into tin using the back of a spoon. Bake for 20 minutes or until golden. Allow to cool in the tin before slicing into bars.
Chocolate Bark
Line a 25cm x 35cm with baking paper. Place chocolate into a medium heat proof bowl; stir over a medium saucepan of simmering water until smooth (don’t let water touch base of bowl). Stir in puffed rice and coconut.
Working quickly, spread chocolate mixture onto tray as thinly as possible; sprinkle with dried fruits, nuts, remaining coconut & rice puffs.
Refrigerate until set. Break bark into pieces to serve.
Australian Ice-cream Pudding
Preheat oven to 180oC.
Brush a 2 litre pudding basin with vegetable oil, then line with plastic wrap, trying to keep wrap smooth without wrinkles. Place in the freezer to chill. In a bowl combine Sultanas, Raisins, cranberries, apricots, Macadamias and orange liqueur. Leave to soak for 30 minutes. Place softened ice cream in a large bowl stir in soaked fruit. Fold in whipped cream and pour mixture into prepared pudding basin. Place in the freezer and freeze for 4 hours or overnight.
To prepare orange cake, cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in Almond Meal, orange juice and rind. Pour into a greased and paper lined 20cm cake tin and bake for 1 hour. Allow too cool in the tin, before turning out onto a board.
To finish pudding, ease ice-cream pudding from basin and place on top of cake. Trim the cake edges if required and serve cut into thick slices.
Fruit & Nut Chocolate Nests
Aiden and Bailey definitely approve!!
Nut Crusted Cheese Log
Let the cheeses soften on your bench while you dice nuts and herbs. Whip the cheeses with liquor to combine until smooth.
Mix chilli with herbs and nuts, then sprinkle onto a 30cm piece of plastic wrap, leaving a 2cm border.
Spoon cheese along one end of herbs. Lift wrap and roll cheese away from you into a log, pressing gently to coat well in herbs, shape the mixture into a log, then wrap and refrigerate for about an hour, until the mixture is firm. (NOTE: Can be made up to 2 days ahead of time)
Serve with your favourite crackers.
